Studies on the whole wheat flour constituents in relation to rheological characteristics of the dough and quality of chapati

Description

Wheat flour constituents

Links & Downloads

1. http://hdl.handle.net/2009/2864

Tags

Food Science

Additional Fields

Identifer	oai:union.ndltd.org:Vidyanidhi/oai:210.212.200.230:2009/2864
Date	18 January 2000
Creators	Srivastava, Alok K
Contributors	Rao, Haridas P
Source Sets	Vidyanidhi Digital Lib. (India)
Language	English
Detected Language	English
Type	Thesis
Format	1350025 bytes, 411600 bytes, 1413627 bytes, 2025901 bytes, 859603 bytes, 1146915 bytes, 178935 bytes, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf